Pineapple Fried Rice (K-8)

Yields

• Pineapple, fresh, peeled/cored, small dice: 54%

• Carrots, small dice: 76%

• Green onions, thinly sliced: 83%

Pre-Preparation

1. Wash all produce thoroughly under running water.

2. Peel, core, and small dice the pineapple.

3. Small dice carrots.

4. Thinly slice green onions.

5. Mince ginger.

6. Cube tofu.

7. Preheat oven to 350°F.

Preparation

1. Cook rice in a steamer; cool according to HACCP procedures before adding to the recipe.

2. Scramble eggs; cool according to HACCP procedures before adding to the recipe.

3. Heat oil in a skillet over medium–high heat.

4. Sauté green onions and minced ginger for 1 to 2 minutes until fragrant.

5. Add carrots and stir-fry for 8 to 10 minutes.

6. Add cubed tofu and stir-fry an additional 8 to 10 minutes until the tofu reaches an internal temperature of 165°F.

7. In a separate container, combine chili sauce, soy sauce, miso, sriracha, and vinegar; add to the vegetables and tofu.

8. Add cooked rice; stir-fry until the rice absorbs the sauce.

9. Remove from the skillet and cool.

10. Fold in the cooked/cooled eggs and frozen peas into the cooled rice mixture.

11. Gently fold in the fresh diced pineapple until evenly combined. Keep cold until service at 41°F or less, or proceed to reheating for hot service.

12. Portion into hotel pans at 10.5 lb per pan (about 50 servings per pan).

13. Reheat in a 350°F oven for 20 to 30 minutes until an internal temperature of 165°F is reached.

14. Cover and hold hot until service at 140°F or higher.

Serving
Serving = 1 cup (6.72 oz)

Recipe Source
Chef Ann Foundation Plant Forward